Fumet de Poisson

Fish Stock or Fumet

Preparation info
  • Makes

    5 liters

    • Difficulty


    • Ready in

      1 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 2 kilograms ( pounds) fish bones from white-fleshed, nonoily fish such as sole, turbot, flounder, or whiting


Prepare your mise en place.

If the gills are still attached to the fish bones, remove them as they will muddy the fumet. Wash the bones in several rinsings of cold water to remove all traces of blood. Set aside.

Place the butter in a rondeau over